New Delhi: beetroot pachadi is a vibrant, simple, and healthy side dish from Kerala. During winter, beetroots are sweeter and softer, making this dish especially delightful. Here’s how to make this colourful winter favourite at home:
1. Ingredients You’ll Need
- 2 medium-sized beetroots, boiled and grated
- 1 cup plain yogurt (curd)
- 2 green chilies
- 1-inch piece ginger
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 tablespoon coconut oil
- A few curry leaves
- Salt to taste
- Optional: Fresh coconut for garnish
2. Prepare the Beetroot
- Boil the beetroots until tender.
- Peel and grate them finely.
- Set aside in a bowl.
3. Blend the Flavour Base
- In a blender, combine green chilies, ginger, and a little water to make a smooth paste.
- Mix the paste into the grated beetroot along with turmeric powder and salt.
4. Add Yogurt
- Fold in the yogurt to the beetroot mixture.
- Adjust consistency—add a little water if you prefer a thinner pachadi.
5. temper the Pachadi
- Heat coconut oil in a small pan.
- Add mustard seeds and let them splutter.
- Toss in curry leaves and pour the tempering over the beetroot-yogurt mix.
6. Serving Suggestions
- Serve chilled or at room temperature as a side with rice and sambar.
- Garnish with freshly grated coconut for an extra touch of kerala flavour.
7. Why beetroot Pachadi Is Perfect for Winter
- Sweetness: Winter beetroots are naturally sweeter and more tender.
- Nutrients: Rich in fiber, vitamins, and antioxidants for immunity and digestion.
- Versatility: Pairs well with rice, dosas, or even as a salad accompaniment.
Bottom Line: beetroot pachadi is a simple, healthy, and visually striking winter side dish. With minimal ingredients and authentic kerala flavors, it brings colour, nutrition, and taste to your winter meals.
Disclaimer:
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